Tag: main course
Mishkaki
Mishkaki
Mishkaki is Swahili for little pieces of meat on a skewer. And that is exactly what these are. The marinade on these beef skewers is heavily influenced by Indian cuisine: the ginger garlic paste, chili powder, and tandoori masala seasoning being the main flavor profile.
Equipment
- skewers
Ingredients
- 2 lbs top sirloin cut into 1 1/2” cubes
- 4 tbsp lemon juice
- 4 tbsp ginger garlic paste
- 2 tbsp vegetable oil
- 2 tsp chili powder
- 1 tsp tandoori masala seasoning
Instructions
- Mix all of the marinade ingredients together. Marinate the sirloin for at least 8 hours, preferably overnight.
- Turn on your oven’s broiler. Skewer up the pieces of sirloin. Place on a rack on a baking sheet lined in foil.
- Broil for 4-5 minutes a side. Alternatively, you can grill these skewers for the same amount of time on a gas grill or directly over the charcoals on a good old fashioned Weber grill.
Shrimp and Chicken Magic Bowl
Shrimp and Chicken Magic Bowl
This is the first Mauritian recipe on stonedsoup.net! Mauritius is an island off the southeastern coast of Africa; next to Madagascar. Mauritian cuisine is influenced by African, Chinese, French, and Indian culture. Shrimp and chicken magic bowl, aka bol renverse, has it’s roots in Cantonese cuisine; where chicken and shrimp are stir fried with vegetables in a light sauce. A fried egg is put in a bowl, topped with the stir fry, and packed down with rice. The bowl is flipped up onto a plate, revealing a mountain of goodness.
Ingredients
- 1 tbsp vegetable oil
- 1 boneless skinless chicken breast cut into 1” cubes
- 4 garlic cloves minced
- 1 medium carrot peeled and julienned
- 5 button mushrooms sliced
- 4 green onions chopped
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp rice wine vinegar
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- 1/2 cup water
- 8 large shrimp peeled and deveined
- 2 large eggs
- 2 cups steamed basmati rice
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the chicken and sauté for 5 minutes.
- Add in the garlic, carrots, mushrooms, and green onions. Sauté for 3 minutes.
- Add in the soy sauce, oyster sauce, rice wine vinegar, and white pepper. Mix together the water and cornstarch to make a slurry. Stir that into the sauce. Add in the shrimp.
- Cook for 4 minutes, flipping the shrimp half way through. Set aside.
- Heat up 1/2 tbsp of cooking oil in a small skillet over medium high heat. Fry the eggs one at a time for 90 seconds a side.
Magic Bowl Assembly
- Place a fried egg in the bottom of a bowl.
- Place 4 shrimp out of the stir fry on top of the egg.
- Scoop a large ladle of the stir fry over the eggs and shrimp.
- Gently pack the bowl with some steamed basmati rice.
- Place a plate on top of the bowl and flip upside down.
Algerian Kefta
Algerian Kefta
Here is an Algerian version of one of my favorite dishes, kefta. This particular type of kefta are made from ground beef, onion, garlic, salt, and pepper. They are formed into flattened meatballs, pan fried, then topped with a tomato sauce. Serve the kefta with basmati rice.
Ingredients
- 1 lb ground beef
- 4 garlic cloves minced
- 1/2 cup white onion finely chopped; divided
- salt and pepper to taste
- 3 roma tomatoes diced
- 1 tsp parsley
- 1 tsp ras el hanout
- 1/2 cup water
Instructions
- Mix together the ground beef, 2 minced garlic cloves, 1/4 cup onion, salt and pepper.
- Roll into a dozen meatballs.
- Slightly flatten the meatballs into patties.
- Place the kefta in a sauté over medium high heat.
- Cook for 4 minutes a side.
- Remove from the pan and arrange on a platter.
- In the same pan, sauté the remaining onion for 5 minutes.
- Add in the garlic and sauté for 1 minute.
- Add in the tomatoes, parsley, and ras el hanout. Sauté for 5 minute until tomatoes are soft.
- Pour in the water.
- Cook down for another 5 minutes.
